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Parmesan Risotto

by Bruce's Fabulous Foods, Chef: Bruce Brown

Ingredients
6 Cups vegetable stock or water
1/2 Cup white wine
4 TBS butter, separated
2 TBS shallots, minced
1 1/2 Cups Arborio rice
1/4 Cup grated Parmesan cheese
Salt & pepper to taste

Instructions
  1. In large skillet over medium-high heat, melt 2T butter.  Add the shallots.
  2. Add the dry rice to the shallots, tossing until coated with butter.
  3. Add the white wine and stir frequently, until the wine is absorbed.
  4. Begin adding the stock, 1/2 Cup at a time, stirring with a spatula. 
  5. Continue to stir, adding 1/2 Cup of stock as each previous addition is almost evaporated.                            
  6. After a minimum of twenty minutes, begin to taste the rice for "al dente" - it should still have just a bit of crunch in the center.                                            
  7. Once the rice is cooked to desired tenderness, reduce the heat to medium low. 
  8. Stir in the last 2T of butter and the Parmesan cheese. 
  9. Add salt and pepper to taste.

Serve at once as a side dish.
TIP #1 - Do not allow the risotto to cook until dry, continually add stock while rice is still soupy, 1/2 Cup at a time. 
TIP #2 - Stir frequently, but it is not necessary to stir constantly - just don't scorch the rice!

 



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